Mink mole banana cake

12 servings
1 day

How do I make Mink the mole banana cake? Measure the necessary ingredients to make the biscuit. Wash the eggs and dry with napkins. Take filtered or bottled water, it should be hot.

Combine the flour, cocoa and baking powder. Sift through the flour mixture to enrich it with oxygen. Thanks to this, the biscuit will rise well when baked, will be lush and airy.

Divide the eggs into squirrels and yolks. Do this carefully so that not a drop of yolk gets into the proteins, otherwise they will not rise.

Beat the yolks, gradually adding hot water.

Without stopping whisking, sprinkle half the sugar norm in small portions. Whisk everything until thick and light.

Wash the whisks of the mixer, dry thoroughly. In a dry, clean container, whisk the whites first at medium speed until slightly thickened. Gradually adding the remaining sugar and increasing the speed, beat the proteins to a stable foam.

Stir whipped proteins into the yolk mass in portions. Mix the mass with a spatula in neat movements from the bottom up so as not to disrupt the air structure of proteins.

Add the flour mixture. You may get more or less flour than I do. Navigate the consistency of the dough.

Mix everything just as carefully until you have a smooth, airy chocolate dough.

Cover the bottom of the baking dish with parchment. There is no need to lubricate the walls of the mold. Carefully place the dough in the tin.

Bake the biscuit in the oven preheated to 180S for 30-35 minutes. During baking, do not open the oven so that the biscuit does not settle from the temperature drop. Cool the finished biscuit and remove from the mold. It is advisable to give the biscuit an exposure of 4-5 hours so that the crumb thickens a little. The timing and mode of baking may be different. Focus on the features of your oven.

Make the cream. For the cream, you can take a more ripe banana to make the cream fragrant. But for filling it is better to use ripe bananas, but not sung. Choose cottage cheese soft so the cream is more delicate.

In a blender, combine the curd, sugar, vanilla sugar and one banana peeled and sliced into pieces.

Grind everything until smooth and smooth.

Pour cold boiled water over the gelatin, leave until swollen for 10-12 minutes.

Heat the gelatin in a water bath or low heat with constant stirring until completely dissolved. At the same time, do not bring to a boil.

Start beating the pre-chilled cream at medium speed, gradually increasing it to maximum. It is also advisable to cool the cream whipping container. It is important not to overload the cream so that it does not become oily. As soon as visible stains appear on the surface, stop whipping.

Stir the whipped cream into the curd-banana mass in small portions.

With constant stirring, pour a warm gelatin solution into the resulting cream in a thin stream.

Mix well to distribute the gelatin evenly.

If desired, you can add chocolate grated on a coarse grater to the cream. Mix well.

How to form a cake? With a knife blade, retreating from the edge of the biscuit 1. 5-2 cm, outline a circle. Remove the crumb from the biscuit, leaving the bottom at least 1 cm thick.

Fill the biscuit with peeled whole bananas. Depending on the size, you will need 4-5 fruits.

Put cream on bananas with a slide. By this time, the cream becomes stable and holds its shape well.

To finish the biscuit on top, grind the biscuit crumb in a blender or crush with your hands.

Sprinkle the cake over the top with the biscuit crumb, pressing it lightly. Put the cake in the fridge to make the cream thicken.

Before serving, garnish the cake as desired, cut into portions and serve. Enjoy your meal!